To acquire desirable flavors the fermentation process needs to be monitored very carefully. Undesirable and sour flavors can occur during this process. The mucilage removal should take 24 to 36 hours depending on temperature, enzymes and the thickness of the mucilage layer. Fermentation is assessed by feel and the slimy texture has acquired a rough or pebbly feel. After the fermenation is complete the coffee is then washed again in special washing machines.